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Roasted cabbage steaks with caraway vinaigrette

Roasted cabbage steaks with caraway vinaigrette

2
Points®
Total Time
42 min
Prep
15 min
Cook
27 min
Serves
8
Difficulty
Easy
You may not think cabbage could possibly become a showstopper of a salad course, but this recipe proves that it's possible. Roasting cabbage is one of our favorite and easiest ways to prepare it, releasing a lot of its natural sweetness, and a savory vinaigrette is the perfect complement to it. The vinaigrette is made with sherry vinegar, Dijon mustard, fresh thyme, and deliciously toasted caraway seeds. After the cabbage is cut into thick rounds, it's roasted in the oven until it's softened and beautifully golden brown. Spoon the vinaigrette over the warmed cabbage, and this hearty, satisfying twist on greens is ready to go.

Ingredients

Caraway seeds

1 tsp

Sherry vinegar

¼ cup(s), aged-variety recommended

Dijon mustard

1 Tbsp

Fresh thyme

1 tsp, finely chopped

Kosher salt

1½ tsp, divided (or to taste)

Black pepper

¼ tsp, freshly ground, divided (or to taste)

Extra virgin olive oil

¼ cup(s)

Red cabbage

1 head(s), medium, medium size

Green cabbage

1 head(s), large, medium size

Instructions

  1. In a small, dry sauté pan, toast caraway seeds over low heat, stirring frequently, until just fragrant, 1-2 minutes. Transfer to a cutting board; lightly crush toasted seeds with the bottom of a cool pan.
  2. In a small bowl, whisk together vinegar, mustard and thyme; season with 1 tsp salt and 1/8 tsp pepper. Slowly whisk in oil until emulsified and then stir in caraway seeds; let sit at room temperature while you prepare cabbage.
  3. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
  4. Remove tough outer leaves from cabbages; slice four 1-inch-thick rounds from each cabbage (you will have the thinner ends of the cabbages leftover. Reserve those. Thinly slice and use in a stir-fry, soup or salad).
  5. Place cabbage rounds on prepared pan; coat both sides with cooking spray. Season cabbage with remaining 1/2 tsp salt and 1/8 tsp pepper. Roast cabbage until soft and lightly golden brown, about 25 minutes. Remove to a platter; immediately spoon vinaigrette over top.
  6. Serving size: 1 cabbage round plus 1 heaping Tbsp vinaigrette

Notes

This recipe originally published in Bobby Flay FIT has been modified slightly for WW with permission.

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